Chilled Cantaloupe Soup with Tarragon Syrup

Soup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.
Martha Stewart Living
  • Yield Serves 6
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  • For the Soup

    • 1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
    • 1/4 cup sour cream
    • 2 tablespoons honey, or to taste
    • 4 teaspoons fresh lemon juice
    • Pinch of coarse salt
  • For the Syrup

    • 3/4 cup sugar
    • 4 sprigs tarragon
    • 1 teaspoon fresh lemon juice


  1. Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.

  2. Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.

  3. Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.

  4. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

Recipe Reviews

Reviews (6)

  • Lovethekeys2 9 Mar, 2013

    I had this soup at a restaurant in St. Louis as I like to try new things and it was so good. I had been looking everywhere for the recipe and finally found it on Pinterest. It is really good and this recipe looks nearly like what I had at the restaurant. I can't wait to try it.

  • neffie 10 Aug, 2010

    has anyone made this....how did it taste? i want to bring this to my next book club

  • ezdavie 21 Jul, 2010

    OK! How syrupy (thick) is the syrup?? Also, I had trouble when I pureed the tarragon. The sprigs wrapped around the blade spindle. Any suggestions?

  • kristyn770 14 Jun, 2010

    I've got the issue this recipe came from, and it's 3/4 cup sugar that needs to be added for the syrup.

  • Kristen86 3 Aug, 2009

    Where can we find the sugar amount? Equal parts for a simple syrup I'm guessing?

  • HelenaAnneMarie 4 Jun, 2009

    missing details on how much sugar to use for tarrragon syrup...typo, any help? thanks!